Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Custard
Apple topping
Utensils
6 bowls, each approx. 200 ml
How it's done
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Custard
In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately.
Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl. Place a sheet of cling film over the custard, leave to cool, refrigerate until the custard is just set at the edges.
Stir the custard until smooth. Beat the cream until stiff, fold into the custard, divide into bowls, cover and leave to set in the fridge for approx. 2 hrs.
Apple topping
Heat the butter and sugar in a non-stick frying pan. Add the apples, sauté for approx. 4 mins., spoon on top of the custard, sprinkle with the biscuit crumbs.
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